Waffle cone sundae

Ingredients:

• 11 medium waffle cones
• 1 bottle (200 gr.) chocolate sauce for cold desserts
• 1.5 liters of softened strawberry ice cream
• 1 cup heavy cream
• 3 tablespoons of sugar
• 1 tsp vanilla extract
• 1 tbsp. caramel sauce, melted
• 1 tbsp thick chocolate sauce, melted
• 2 tbsp chopped peanuts
• 1 tbsp. multi-colored sprinkles
• 9 maraschino cherries, for garnish

Preparation:

1. Place 10 waffle cones in a large zip-lock bag. Crush into pieces about 1 cm in size. Set aside 2/3 cup of the crumbs for garnish. Place the remaining crushed cones in a large bowl. Add 1 cup of the setting chocolate sauce and toss to coat. Place in a 9-inch pie pan and press into a crust. Freeze for about 20 minutes.
2. Spoon the softened ice cream onto the crust and spread it out, trying to get as smooth a top as possible. Arrange the remaining 2/3 cup crushed cones around the edge of the pie to form a border. Freeze until the ice cream sets, about 30 minutes.
3. Meanwhile, in a large, chilled metal bowl, beat the heavy cream with the sugar and vanilla until medium peaks form. Refrigerate until ready to use.
4. Before serving, spread 1/3 cup of the setting chocolate sauce over the ice cream. Top with whipped cream. Drizzle with caramel and chocolate sauce. Garnish with peanuts, sprinkles, and a cherry. Place the remaining waffle cone in the center of the cake and serve.